Directions:
- In a double boiler, heat butter, water and rice to boiling.
- Reduce heat and simmer uncovered for 12 minutes or until all the water is absorbed.
- Stir into the rice, the milk, salt, sugar and cinnamon stick.
- Heat to boiling the reduce heat, cover and simmer for 1 hour.
- Remove from heat; Remove cinnamon stick and add almonds.
- Cool and let rest.
- Chill at least 2 hrs. at room temperature; covered with plastic wrap (not to form skin) before folding in whipping cream; otherwise the cream will deflate and you'll have soup!
- Whip cream with vanilla and fold into cooled rice mixture.
- Keep cold before serving.
- Serve with warm raspberry syrup on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.15 Kcal (1160 kJ) | ||
| Calories from fat | 171.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.01g | 29% | |
|---|---|---|---|
| Cholesterol | 58.56mg | 20% | |
| Sodium | 148.22mg | 6% | |
| Potassium | 212.34mg | 5% | |
| Total Carbs | 21.35g | 7% | |
| Sugars | 6.44g | 26% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 5.66g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 143.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 165.42 Kcal (693 kJ) | ||
| Calories from fat | 102.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 29% | |
|---|---|---|---|
| Cholesterol | 34.96mg | 20% | |
| Sodium | 88.47mg | 6% | |
| Potassium | 126.74mg | 5% | |
| Total Carbs | 12.74g | 7% | |
| Sugars | 3.84g | 26% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 3.38g | 11% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.5mg | 5% | |
| Calcium | 85.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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